Light and crispy Lemon Oatmeal Cookies are the perfect treat for any lemon lover.
If you love lemon, than you can never have enough lemon recipes. These delicious and crispy lemon oatmeal cookies have been a favorite of ours for over a decade. And you will love them too.
So I thought I was about lemoned out and had shared enough lemon recipes with you but then the Oregonian went and put a recipe for Oatmeal Lemon Cookies in the FoodDay section last week and I knew I had to try it!
Oatmeal and lemon is not a combination I usually put together but it works! The recipe is similar to a cookie that was available at the Portland Art Museum . The author of the article (sorry I don’t have their name – I cut out the recipe but that was it) had this to say about their experience with the cookies nearly twenty years ago:
“I don’t remember the exhibits, but I’ll never forget those elegant cookies. Their elusive, lemony flavor makes them the ideal accompaniment to an evening’s dessert, such as fresh fruit, ice cream or sorbet.”
How to Make Lemon Oatmeal Cookies
The cookie would also make a perfect tea time cookie. It makes a light, crisp delicate cookie. This cookies spread quite a bit so I used my smallest cookie scoop so they didn’t get too big and run together. The other thing to note is that this recipe does not contain eggs, it is not a typo so no need to email me to ask me!
This cookies are light and crispy on the edges with a delicious subtle lemon flavor.
My favorite kitchen items I used to make these LEMON OATMEAL COOKIES
PARCHMENT PAPER SHEETS – These precut sheets of parchment paper are a total time saver in the kitchen.
SHEET PAN – I have at least six of these in my kitchen. I use them everyday. The 13 x 18 size is perfect and I use them for everything!
SMALL COOKIE SCOOP – This scoops out 1 Tbsp of dough and is perfect for bite size cookies or cookies that spread a lot.
Some of my other favorite lemon treats:
For all of my other favorite kitchen products and tools visit my Amazon Store.
Lemon Oatmeal Cookie Recipe
Lemon Oatmeal Cookies
Ingredients
- 1 cup flour
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1 C unsalted butter 2 sticks
- 1 1/3 C granulated sugar divided
- 1 tsp lemon extract
- Grated zest from 1 medium lemon
- 1 1/2 C old-fashioned oatmeal uncooked
Instructions
- Preheat oven to 350 degrees.
- Line a baking sheet with parchment paper and set aside.
- Into a medium bowl, whisk together the flour, baking soda and salt.
- In a stand mixer set on low speed, beat the butter and 1 cup sugar until creamy and light in color, 4 to 5 minutes, scraping down the sides and bottom of the bowl as necessary.
- On medium speed, add the lemon extract and zest and beat until blended.
- Slowly add the flour mixture, beating on low until blended.
- Add the oatmeal and beat until blended
- Using a tablespoon measure, scoop out some dough and roll it between your hands to form a ball (if the dough sticks to your hands, keep a bowl of cold water nearby and occasionally dip your hands in, shaking off the excess)
- Place the cookies, 2 1/2 inches apart on the baking sheet.
- Place the reserved 1/3 cup sugar in a small bowl alongside another small bowl filled with water.
- Lightly dip the bottom of a flat glass in the water and then in sugar.
- Lightly flatten each cookie, refreshing the glass with every one or two cookies.
- Bake until the tops are just golden, about 12 minutes.
- Let the cookies firm and cool slightly on the baking sheet before transferring to a rack to cool completely.
- Makes about 2 1/2 dozen cookies
Video
Nutrition
Originally posted April 22, 2009
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Love!!
I didn’t have lemon extract so I used two tablespoons of lemon juice and grated lemon . Didn’t really sprinkle with sugar. And they’re still awesome!! I like the light crispy taste with the hint of oatmeal and lemon. Exactly 12 min I used my measuring Tblsp to put on pan and flatten
Glad that it worked so well with the lemon juice and zest – good to know!
Delightful! Thanks for sharing the recipe and being so detailed! I think that beating the butter and sugar for a full 4-5 minutes is a crucial step. I also think the thin layer of sugar that gets added as they are flattened before going into the oven makes a big difference. I usually prefer chewy, hearty cookies over thin and crispy, but this cookie has a good balance of both. I used the convect setting on my oven (set for 335 degrees, baked for 10 min) and the centers had a tiny bit of chewiness to them. They almost melt in your mouth! (especially if you sample them within a couple minutes of taking them out of the oven!)
So glad you loved them too!
Ok so i Improvised this recipe and used this as a base for a different one.
So I didn’t have any plain oatmeal or lemon extract in my pantry. So instead I used maple brown sugar oatmeal, no lemon and 1/2 cup of mini chocolate chips. I still used the same bake times and same temperature they turned out fantastic.
I bet they were delicious with maple brown sugar oatmeal – yum!!
Very good! I had to adjust the baking time to 7-8 minutes as they did not take long to bake. It was easy to overbake them. I think next time – I will double the lemon extract. Everyone loved them!
Glad you enjoyed them, everyone’s oven is different!
Only 1 cup sugar goes in the batter! The 1/3c is for the outside! I missed this and put the extra 1/3c in the dough but honestly they still turned out pretty good! I also used “earth balance coconut spread” instead of butter to make these vegan. Not sure if this is just because of the fake butter (and extra sugar) I used but these were also very greasy, so we ate these with a napkin. Mine also turned out very crispy (almost crumbly) and sweet with a touch of lemon and nuttyness from the oats!
Glad you enjoyed them!
Can I substitute gluten free flour in this recipe?
I have never made them with gluten free flour but if it is a flour you often use in baking it should work fine.
What do you mean by 11/2 C ? Did you mean 1/2 cups of oatmeal?
It is 1 1/2 cups – one and a half cups of oatmeal
There are no eggs listed in this recipe. Is this correct?
The recipe is correct as written, no eggs.
Oon the lemon oatmeal cookies, instead of extract could I use lemon juice instead, and if so how much, I belei ed it called for 1tsp. Extract.
Cant wait to try this, looks yummy?
Lemon juice won’t be as strong as lemon extract. If you add more lemon juice, you also may need to add a bit more flour to compensate for the extra liquid.
So, what went wrong? I made these last week, and they spread out and melted the full surface of the baking sheets. It’s a good thing the sheets had sides. No nice round little cookies. I cut them into squares, and we ate them that way. They tasted OK, but didn’t look like the picture or anything like cookies.
What altitude are you at? If you are a high altitude you may need to add some additional flour.
I’m at sea level. The only thing I can think of is that I made the little balls of dough too big (but they still seemed kinda small) or spaced them too close.
Awesome. Consider a drizzle of lemon, powdered sugar and milk.
Does this recipe actually NOT have eggs?
Correct – no eggs
Where do you live? I am in West Linn. I am going to be trying the cookies. I am a Realtor with more time on my hands so have discovered baking. the good news is when I bake I do not eat as much. Like your site a lot. Judy A
These sound WONDERFUL!! I can’t wait to give them a try!!
Thanks!
~TidyMom
We are loving all the citrus recipes. THANKS!
I made these today for an afterschool treat for my kids. They were amazing. Thanks for the yummy recipe. This is now one of our favorite cookies.
Two words: Yum. Oh, and yum. Nom nom nom. Keep those lemon recipes coming – they’re great!
Those look so yummy! Can’t wait to try them. You always have the most unique, delicious recipes! Thank you for sharing!
Oh these look so awesome! I will definitely be adding them to my to-bake list this weekend!
my two favorites! can’t wait to try these 🙂
wow these look AMAZING! i cant wait to try them out, i am thinking i have to make them tonight!